This recipe comes to us from our friend Mario at Cookin’ the Market for more recipes check out: http://cookinthemarket.org/
Ingredients:
1 portions of thin Rice noodle
2 tbsp. chives, minced
1 cup sliced Napa cabbage, sliced thin
1 whole Asian pear, sliced thin
1 cup cucumbers, sliced thin
¼ cup jalapeno pepper, sliced thin
10 leaves of opal basil
5 florets of opal basil
½ cup cashew nuts, pan toasted
Dressing:
1/3 cup low sodium soy sauce
1/3 cup sunflower oil or neutral tasting oil
Honey to taste
Lime juice to taste
Preparation:
Cook the noodles in boiling salted water until the noodles are cooked, rinse in cold water and set aside to drain. The noodles can be left like this until ready to use up to 24 hours in the fridge. Mix all the in Salad ingredients in a large bowl and sprinkle with dressing.
